The South Washington County Schools Board reviewed the nutrition services budget and seven proposed policy revisions during its May 8 workshop meeting at the district service center in Cottage Grove.

Nutrition Services Director Wendy Peterson and Assistant Director Bobby Joe Grummans presented their department's budget, highlighting successful initiatives including a food rescue program that has donated nearly 20,000 pounds of food to Basic Needs Food Market since October. The program repurposes uneaten student meals that meet safety standards, with donations reaching 5,700 pounds in the most recent month.

The department reported serving approximately 4,137 breakfasts and 13,680 lunches daily, representing increases of 10% and 21% respectively compared to when meals were based on eligibility. All meals currently remain free to students through combined federal and state funding. The department anticipates a 1% participation increase for the 2025-26 school year and will implement a new prime vendor, IFD, to expand menu options.

Equipment replacement emerged as a significant budget item, with $1.5 million allocated for replacing aging P3 ovens. The ovens, some dating to the early 2000s, cannot be repaired when their computer components fail. Water quality issues in district buildings have also necessitated additional water treatment systems costing up to $6,000 per installation to protect new equipment.

The board also conducted first readings of seven policy revisions, including a significantly rewritten Policy 102.1 on Racial Equity and Inclusion and new Policy 908.1 establishing an Indigenous Land Acknowledgement. Board Member Ryan Clark questioned various aspects of the equity policy during extended discussion, while other members emphasized the policies address student-reported experiences of differential treatment. The policies will return for second reading and potential approval at the May 22 board meeting.